Description
Zart geschmorter Weißkohl vereint sich mit saftigem Hackfleisch und würzigem Speck in einer sämigen Sauce. Goldbraune Röstaromen, herzhafter Duft und ein kräftig-rustikaler Geschmack verführen jeden Gaumen.
Ingredients
Scale
- 1 Weißkohl (white cabbage)
- 500g Hackfleisch (ground meat, e.g. mixed pork and beef)
- 1 Zwiebel, fein gewürfelt (1 onion, finely diced)
- 200g geräucherter Speck, gewürfelt (200g smoked bacon, diced)
- 1.2 Liter Gemüsebrühe (instant vegetable broth)
- 1 EL Speisestärke, in etwas kaltem Wasser gelöst (1 tbsp cornstarch dissolved in a little cold water)
- 2 EL Öl zum Anbraten (2 tbsp oil for frying)
- Salz (salt)
- Pfeffer (pepper)
Instructions
- Prepare all the ingredients before you begin. Dice the onion finely and cut the smoked bacon into small cubes. Dissolve 1 tablespoon of cornstarch in a little cold water and set aside. If you are using whole cabbage, remove any outer leaves that are damaged or wilted.
- Heat 2 tablespoons of oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the diced bacon and fry until the fat is rendered and the bacon becomes slightly crispy.
- Add the finely diced onion to the pan with the bacon and sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Add the ground meat (Hackfleisch) to the pan. Break it up with a spoon and fry until it is browned and crumbly. Stir frequently to ensure even browning.
- Season the meat and onion mixture generously with salt and freshly ground pepper. Stir well to combine and let the flavor develop for a minute.
- While the meat is browning, remove and discard the first two outer leaves of the cabbage if they are not fresh. Cut the cabbage into eighths (wedges). Remove the tough core from each wedge, then slice the wedges crosswise into bite-sized strips.
- Gradually add the sliced cabbage to the pan. You may need to add it in batches, allowing each batch to soften and reduce in volume before adding more. Stir well after each addition so the cabbage is coated with the fat and meat mixture.
- Continue frying the cabbage, stirring occasionally. Allow the cabbage to brown and develop some color—this is essential for a deep, savory flavor. The cabbage should develop some dark, caramelized spots. This process can take 10-15 minutes. Do not rush this step; the caramelization gives the dish its characteristic taste.
- Once the cabbage is well browned and you notice roasted aromas rising from the pan, pour in about 100ml of the vegetable broth to deglaze the pan. Stir well, scraping up any browned bits stuck to the bottom of the pan to incorporate all the flavor.
- Let the liquid evaporate and continue cooking until the mixture starts to stick to the bottom of the pan again. Repeat the deglazing process: add another small amount of broth and stir to loosen any caramelized bits.
- Once the cabbage and meat mixture is well sautéed, pour in the remaining vegetable broth. Stir thoroughly to combine.
- Cover the pan with a lid. Reduce the heat to low and let the mixture simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking and ensure even cooking. The cabbage should become tender but not mushy, and the flavors will meld together.
- Taste the dish and adjust the seasoning with more salt and pepper if needed. For a more pronounced pepper flavor, grind fresh pepper directly into the hot broth at this stage.
- Shortly before serving, stir the dissolved cornstarch into the simmering cabbage and meat mixture. Increase the heat slightly and bring the mixture to a gentle boil for 1-2 minutes. The sauce should thicken and become glossy.
- Serve the Schmorkohl/Kohlroulade hot, ideally accompanied by freshly cooked salted potatoes. Spoon plenty of the savory sauce over each serving.
- Enjoy your meal!
Notes
Tip: For the best pepper aroma, grind fresh black pepper directly into the hot broth so the essential oils are released and the flavor is intensified. This dish pairs wonderfully with boiled potatoes (Salzkartoffeln). You can also prepare it a day ahead, as the flavors improve after resting.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
